Creamy Coconut Chickpea Curry Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry Stew

A warming, aromatic stew that marries velvety light coconut milk with hearty chickpeas and firm tofu, simmered in a fragrant blend of curry and garlic. This dish is both comforting and nutrient-dense, offering a delightful balance of creaminess, spice, and texture perfect for any meal of the day.

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NUTRITION

530kcal
Protein
33.3g
Fat
21.6g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup canned chickpeas (drained)

200 grams firm tofu

1/3 cup light coconut milk

1/2 cup diced tomatoes

1/2 medium onion

2 cloves garlic

1 cup fresh spinach

1 tablespoon curry powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Dice the onion and mince the garlic. Cut the tofu into 1-inch cubes.

  • 2

    In a large saucepan, heat a splash of water or a light oil alternative over medium heat. Sauté the onion and garlic until translucent and fragrant.

  • 3

    Add the curry powder and stir for about 30 seconds to release its flavors.

  • 4

    Pour in the light coconut milk and add the diced tomatoes, stirring to combine.

  • 5

    Add the drained chickpeas and tofu cubes. Bring the mixture to a simmer.

  • 6

    Allow the stew to simmer gently for 8-10 minutes so the flavors meld together.

  • 7

    Stir in the fresh spinach until just wilted. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this creamy, satisfying curry stew.

Creamy Coconut Chickpea Curry Stew

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Coconut Chickpea Curry Stew

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Chickpea Curry Stew

A warming, aromatic stew that marries velvety light coconut milk with hearty chickpeas and firm tofu, simmered in a fragrant blend of curry and garlic. This dish is both comforting and nutrient-dense, offering a delightful balance of creaminess, spice, and texture perfect for any meal of the day.

NUTRITION

530kcal
Protein
33.3g
Fat
21.6g
Carbs
55.9g

SERVINGS

1 serving

INGREDIENTS

3/4 cup canned chickpeas (drained)

200 grams firm tofu

1/3 cup light coconut milk

1/2 cup diced tomatoes

1/2 medium onion

2 cloves garlic

1 cup fresh spinach

1 tablespoon curry powder

Salt & Pepper to taste

PREPARATION

  • 1

    Dice the onion and mince the garlic. Cut the tofu into 1-inch cubes.

  • 2

    In a large saucepan, heat a splash of water or a light oil alternative over medium heat. Sauté the onion and garlic until translucent and fragrant.

  • 3

    Add the curry powder and stir for about 30 seconds to release its flavors.

  • 4

    Pour in the light coconut milk and add the diced tomatoes, stirring to combine.

  • 5

    Add the drained chickpeas and tofu cubes. Bring the mixture to a simmer.

  • 6

    Allow the stew to simmer gently for 8-10 minutes so the flavors meld together.

  • 7

    Stir in the fresh spinach until just wilted. Season with salt and pepper to taste.

  • 8

    Serve warm and enjoy this creamy, satisfying curry stew.